Sauce BBQ aux piments Chipotle

  • 250 ml (1 cup) ketchup
  • 125 ml (1⁄ 2 cup) chopped onions
  • 125 ml (1⁄ 2 cup) water
  • 2 Chipotle peppers
  • 60 ml (1⁄ 4 cup) brown sugar
  • 30 ml (2 tbsp) oil
  • 60 mL (1⁄ 4 cup) cider vinegar
  • 30 mL (2 tbsp) Worcestershire sauce
  • 15 mL (1 tbsp) garlic powder
  • 30 ml (2 tbsp) paprika
  • 10 ml (2 tsp) mustard powder (dry)
  • 2.5 ml (1⁄ 2 tsp) ground black pepper

Bloody Caesar

  • 3/4 cup of tomato juice with clams (Clamato)
  • 3 tablespoons vodka
  • 1/2 teaspoon worchestershire sauce
  • 1/4 teaspoon spice mix La Pimentée
  • 1 teaspoon hot sauce Chêne Réaction Chêne réaction
  • 1 stalk celery or pickled green beans
  • 1 lemon or lime wedge
  • La Pimentée (glass rim)
  • A few ice cubes

Homemade hot sauce – Chile de Arbol

3 cloves of minced garlic

1 1/2 cups of water

½ cup white vinegar (or apple cider vinegar to taste)

1 red bell pepper (for roasting)

1/2 cup minced onion

25 g chile de arbol – about ½ cup

2 tablespoons of tomato paste

1/4 teaspoon cumin seed

½ teaspoon of salt

½ teaspoon maple syrup

Maple-Glazed Ham

It’s spring, the snow is melting and Easter is just around the corner.
All indicators are there in the universe: it’s the perfect time to revisit the famous Quebec maple ham. At La Pimenterie, we think this classic deserves a little spice!

INGREDIENTS

  • 1 picnic smoked pork shoulder with bone, 3.5 kg (about 7 3/4 lb)
  • 5 cloves
  • 1 onion, chopped
  • 250 mL (1 cup) maple syrup
  • 30 mL (2 tbsp.) mustard powder
  • Salt and pepper to taste